Beef strips are coated in cornflour to create a crisp coating whilst frying, before being tossed through a tasty sauce made of hoisin & rice wine vinegar. Thin strips of carrot are added at the last minute for some crunch. These saucy beef strips are then served over steaming basmati rice. This dish is divine from the first bite to the last!
Mongolian-style Beef Strips
Mongolian-style Beef Strips
with basmati rice & fresh parsley
Hands on Time: 20 - 35 minutes
Overall Time: 35 - 50 minutes
Ingredients:
- Beef
- Beef Strips
- Carrot
- Cornflour
- Fresh Parsley
- Garlic Clove
- Garlic Cloves
- Hoisin Sauce
- Rice Wine Vinegar
- White Basmati Rice
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Paper Towel
JAZZY RICE
Place the rinsed rice in a pot with 150ml of salted water. Cover and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 8-10 minutes. Remove from the heat and set aside to steam, 8-10 minutes. Fluff with a fork and cover.
SAUCY SAUCY
Place 5ml of the Cornflour in a bowl. Slowly pour in 80ml of water, stirring continuously. Mix in the hoisin sauce and the rice wine vinegar. Set aside.
CRISPY Beef
Place a pan over medium-high heat with enough oil to cover the base. In a bowl, toss the remaining Cornflour with the beef strips and seasoning. When hot, fry the coated beef until crispy, 45-60 seconds per side. Drain on paper towel. Reserve 1 tbsp of the oil in the pan, discarding the rest.
FINISH UP!
Return the pan with the reserved oil to low-medium heat. When hot, add the grated garlic and fry until fragrant, 1-2 minutes (shifting constantly). Pour in the hoisin and vinegar sauce and the Carrot matchsticks. Simmer until sticky and glossy, 1-2 minutes. Remove from the heat, add the cooked beef strips, and season.
LET’S MUNCH!
Plate up a heaping helping of the rice and top with the saucy Mongolian Beef and veg. Garnish with the chopped parsley. Enjoy, Chef!
JAZZY RICE
Place the rinsed rice in a pot with 300ml of salted water. Cover and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 8-10 minutes. Remove from the heat and set aside to steam, 8-10 minutes. Fluff with a fork and cover.
SAUCY SAUCY
Place 10ml of the Cornflour in a bowl. Slowly pour in 160ml of water, stirring continuously. Mix in the hoisin sauce and the rice wine vinegar. Set aside.
CRISPY Beef
Place a pan over medium-high heat with enough oil to cover the base. In a bowl, toss the remaining Cornflour with the beef strips and seasoning. When hot, fry the coated beef until crispy, 45-60 seconds per side. Drain on paper towel. Reserve 1 tbsp of the oil in the pan, discarding the rest.
FINISH UP!
Return the pan with the reserved oil to low-medium heat. When hot, add the grated garlic and fry until fragrant, 1-2 minutes (shifting constantly). Pour in the hoisin and vinegar sauce and the Carrot matchsticks. Simmer until sticky and glossy, 1-2 minutes. Remove from the heat, add the cooked beef strips, and season.
LET’S MUNCH!
Plate up a heaping helping of the rice and top with the saucy Mongolian Beef and veg. Garnish with the chopped parsley. Enjoy, Chef!
JAZZY RICE
Place the rinsed rice in a pot with 450ml of salted water. Cover and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 8-10 minutes. Remove from the heat and set aside to steam, 8-10 minutes. Fluff with a fork and cover.
SAUCY SAUCY
Place 15ml of the Cornflour in a bowl. Slowly pour in 240ml of water, stirring continuously. Mix in the hoisin sauce and the rice wine vinegar. Set aside.
CRISPY Beef
Place a pan over medium-high heat with enough oil to cover the base. In a bowl, toss the remaining Cornflour with the beef strips and seasoning. When hot, fry the coated beef until crispy, 45-60 seconds per side. You may need to do this step in batches. Drain on paper towel. Reserve 1 tbsp of the oil in the pan, discarding the rest.
FINISH UP!
Return the pan with the reserved oil to low-medium heat. When hot, add the grated garlic and fry until fragrant, 1-2 minutes (shifting constantly). Pour in the hoisin and vinegar sauce and the Carrot matchsticks. Simmer until sticky and glossy, 1-2 minutes. Remove from the heat, add the cooked beef strips, and season.
LET’S MUNCH!
Plate up a heaping helping of the rice and top with the saucy Mongolian Beef and veg. Garnish with the chopped parsley. Enjoy, Chef!
JAZZY RICE
Place the rinsed rice in a pot with 600ml of salted water. Cover and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 8-10 minutes. Remove from the heat and set aside to steam, 8-10 minutes. Fluff with a fork and cover.
SAUCY SAUCY
Place 20ml of the Cornflour in a bowl. Slowly pour in 320ml of water, stirring continuously. Mix in the hoisin sauce and the rice wine vinegar. Set aside.
CRISPY Beef
Place a pan over medium-high heat with enough oil to cover the base. In a bowl, toss the remaining Cornflour with the beef strips and seasoning. When hot, fry the coated beef until crispy, 45-60 seconds per side. You may need to do this step in batches. Drain on paper towel. Reserve 1 tbsp of the oil in the pan, discarding the rest.
FINISH UP!
Return the pan with the reserved oil to low-medium heat. When hot, add the grated garlic and fry until fragrant, 1-2 minutes (shifting constantly). Pour in the hoisin and vinegar sauce and the Carrot matchsticks. Simmer until sticky and glossy, 1-2 minutes. Remove from the heat, add the cooked beef strips, and season.
LET’S MUNCH!
Plate up a heaping helping of the rice and top with the saucy Mongolian Beef and veg. Garnish with the chopped parsley. Enjoy, Chef!
Frequently Asked Questions
What is the preparation time for Mongolian-style Beef Strips?
The preparation time for Mongolian-style Beef Strips with basmati rice & fresh parsley is between 20 and 35 minutes.
What is the total time required to make Mongolian-style Beef Strips with basmati rice & fresh parsley?
The total time required to make Mongolian-style Beef Strips with basmati rice & fresh parsley is between 35 and 50 minutes.
How many servings does Mongolian-style Beef Strips provide?
4 servings
What are the main ingredients in Mongolian-style Beef Strips?
Beef, Beef Strips, Carrot, Cornflour, Fresh Parsley, Garlic Clove, Garlic Cloves, Hoisin Sauce, Rice Wine Vinegar, White Basmati Rice
What is the nutritional information of Mongolian-style Beef Strips?
Calories: 619, Carbs: 100 grams, Fat: grams, Protein: 43.9 grams, Sugar: 19.7 grams, Salt: 616 grams
How do I prepare Mongolian-style Beef Strips?
SAUCY SAUCY: Place 10ml of the cornflour in a bowl. Slowly pour in 160ml of water, stirring continuously. Mix in the hoisin sauce and the rice wine vinegar. Set aside. JAZZY RICE: Place the rinsed rice in a pot with 300ml of salted water. Cover and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 8-10 minutes. Remove from the heat and set aside to steam, 8-10 minutes. Fluff with a fork and cover. CRISPY BEEF: Place a pan over medium-high heat with enough oil to cover the base. In a bowl, toss the remaining cornflour with the beef strips and seasoning. When hot, fry the coated beef until crispy, 45-60 seconds per side. Drain on paper towel. Reserve 1 tbsp of the oil in the pan, discarding the rest. FINISH UP!: Return the pan with the reserved oil to low-medium heat. When hot, add the grated garlic and fry until fragrant, 1-2 minutes (shifting constantly). Pour in the hoisin and vinegar sauce and the carrot matchsticks. Simmer until sticky and glossy, 1-2 minutes. Remove from the heat, add the cooked beef strips, and season. LET’S MUNCH!: Plate up a heaping helping of the rice and top with the saucy Mongolian beef and veg. Garnish with the chopped parsley. Enjoy, Chef!
What should be prepared from my kitchen to make Mongolian-style Beef Strips?
Beef, Beef Strips, Carrot, Cornflour, Fresh Parsley, Garlic Clove, Garlic Cloves, Hoisin Sauce, Rice Wine Vinegar, White Basmati Rice
How many calories does Mongolian-style Beef Strips have?
619 calories
How much fat content does Mongolian-style Beef Strips have?
grams
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